Smoked Herb Rubbed Chicken Recipe - How to smoke a whole chicken with the Smokenator

I cooked up these birds for the Worldwide Hardcore BBQ Event 2015 on Saturday, February 7^th, 2015.  This was such a great event, seeing what people from all over the world cooked as part of this event was awesome!   

The Worldwide Hardcore BBQ Event 2016 is on January 30^th, 2016.  I cannot remember exactly how cold it was but it was during our 5 feet of February snowfall. 
 

 

 

Grind 2 cloves of garlic with a pinch of kosher salt and some black pepper in a mortar and pestle to make a paste.  Chop ½ C of fresh herbs – I used pineapple sage, thyme and parsley.  Add the chopped herbs, along with 1/3-1/2 C olive oil and the zest of one orange to the mortar.  Mash everything into a paste.

Season the chickens inside and out with salt and pepper.  Spread the wet rub all over the outside of the birds.  Put 1 half of an orange inside each chicken.

Cook at 400 for about an hour and a half or until the internal temperature reaches 170 degrees Fahrenheit in the thigh.

Let rest 15-20 minutes before carving.

Applewood

2 Fryer Chickens

1 Orange, zested and halved

2 Cloves Garlic

Kosher Salt

Freshly Ground Black Peppe

½ Chopped Fresh Herbs

1/3 C Olive Oil